Wild Mushroom & Parsley Risotto by Lurpak
1. Heat the stock in a saucepan and keep it on a low heat.
2. Put the porcini mushrooms in a bowl and pour in just enough hot stock to cover them. Leave for a couple of minutes until they’ve soaked up some of the liquid. Fish them out of the stock and chop them, keeping the mushroom juice.
3. In a pan, heat a large spoonful of Lurpak® and a glug of olive oil and add some onion. Slowly fry for at least 10 minutes, then add the rice, stir in the vermouth.
4. Keep stirring until the liquid has cooked into the rice.
5. Pour the mushroom juice through a sieve into the pan and add the chopped porcini, a bit of salt and the first ladle of hot stock. Turn the heat down and keep adding ladles of stock, stirring all the time, waiting for each addition to be absorbed.
6. The stock is added ladle by ladle until the rice is soft, approximately 30 minutes.
7. Fry the wild mushrooms on a griddle with a bit of Lurpak® until soft. Put them into a bowl and add chopped parsley, a pinch of salt and lemon juice.
8. Take the risotto off the heat. Stir more butter and Parmesan. Leave for a few minutes.
9. Sprinkle the griddled dressed mushrooms onto the risotto, grate some Parmesan and a top with a drizzle of extra virgin olive oil.
Ingredients
- 1 handful porcini mushrooms
- 3 handfuls wild mushrooms
- 1½ litres chicken stock or mushroom stock
- 2 handfuls grated parmesan
- 25g Lurpak®
- 400g Arborio rice
- Glug vermouth
- Olive oil
- ½ lemon
- 1 handful of chopped parsley
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